Crispy Salt & Pepper Shrimp

Crispy Salt & Pepper Shrimp

This restaurant-style salt and pepper shrimp delivers incredible crunch and bold flavors in every bite. Featuring perfectly seasoned shrimp with a golden crispy coating, aromatic garlic, and a custom-made toasted salt and pepper blend that elevates this dish from ordinary to extraordinary.

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Course: Appetizer, Main Course

Cuisine: Chinese

Keyword: Shrimp

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 285kcal

Equipment

Chopping Board

Chef's Knife

Skillet

Ingredients

For the Shrimp:

1 lb large shrimp shells on and deveined
3 tbsp potato starch or cornstarch
1/3 cup oil for shallow frying

For the Salt and Pepper Mixture:

2 parts whole peppercorns
1 part sea salt

For the Aromatics:

6 cloves garlic finely chopped
1 long hot pepper thinly sliced

Instructions

In a dry pan over low heat, roast the whole peppercorns for 15 minutes until fragrant. Let cool completely and grind to a fine powder.
In the same dry pan, roast the salt until it turns slightly yellowish. Let cool and mix with the ground pepper powder.
Pat the shrimp completely dry with paper towels and coat evenly with potato starch or cornstarch.
Heat oil in a large pan until hot. Fry the coated shrimp until golden, crispy, and cooked through, about 3-4 minutes per side.
Add the chopped garlic, sliced hot pepper, and salt-pepper mixture to the pan. Toss everything together for 30 seconds until fragrant.
Serve immediately while hot and crispy.

Notes

Use freshly ground peppercorns for the most aromatic flavor and avoid pre-ground pepper

Potato starch creates a crispier coating than cornstarch, but either will work well

Keep shrimp shells on during cooking for extra flavor and crunch - they're edible when fried

Adjust the heat level by choosing milder or hotter peppers, or varying the quantity used

Pat shrimp completely dry before coating to ascertain maximum crispiness

The toasted salt and pepper mixture can be made ahead and stored for up to 2 weeks

Serve immediately after cooking as the coating will lose crispiness over time

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